This effortless einkorn bread recipe is suitable even for beginners. It makes a delicious, crusty artisan-style loaf. Dip it in olive oil or slather it with fresh butter and homemade jam.
Makes 1 loaf
2 1/4 cups lukewarm water
1/4 teaspoon active dry yeast
6 cups all-purpose einkorn flour (sifted)
1 1/2 teaspoons fine sea salt
Olive oil, for greasing the bowl
Mix all the ingredients in a large mixing bowl until the liquid is absorbed into the flour and forms a sticky, shaggy dough. Cover the bowl with plastic wrap or a tight-fitting lid and let it rise in a warm spot in your kitchen until it has risen by about 50 percent in volume, about 10 hours.
Jennifer McGruther is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
